Simple & Easy Froccia

For todays recipe I tried something I've never made before, Froccia. Although I've made bread and bread rolls plenty of times I was really unsure how it would turn out, but thankfully it came out beautiful and tasted delicious!

I couldn't decide between the traditional rosemary and garlic seasoning or sun-dried tomato and basil so as the Old el Paso ad so, why not have both?

This recipe was surprisingly easy and uncomplicated without many ingredients or words to do. All the ingredients you'll need you should find in your pantry.

For starters, in a pan add garlic, rosemary, thyme and pepper along with oil. Don't heat the oil up first because you don't want to brown the garlic you want to infuse the aromatics into the oil. Stir occasionally and the garlic should get a nice sizzle. Once that's done put that aside.

In a large bowl add warm water, yeast and a teeny tiny bit of honey. The warm water and the sugar in the honey help to activate the yeast. Give that mix a stir and let it sit for 5 minutes.

Once the yeast mixture has been activated and become fragrant add in the flour, salt and some of the oil mix. Stir the mix in together and then dump onto a floured surface and knead no more than 15 times. You don't want to over knead the dough, it should just come together.

Put the dough in an oiled bowl and cover the dough with oil and then cover the bowl and put in a warm place for 1 hour to rise.

Once that baby's done risen wake it up.

Preheat the oven to 190c. Line a baking tray with paper and then with that left over oil mix spread that over the baking paper. Dump the dough mix onto the tray and stretch it out. Add those little dimples that we know and love. Add any toppings on here and smoosh them right in.

Set that aside for another 20 minutes to rise. Not gonna lie I forgot that part and mine turned out just fine.

Pop your dough into the oven for about 20 minutes. Mine needed another 5-10 minutes to start to brown and turn golden.

---

Recipe

1/2 Cup olive oil

2 garlic cloves

1TBS Thyme fresh or dried

1TBS Rosemary fresh or dried

Pepper

1 Cup warm water

2 1/4 Tsp Active dry yeast (1 packet)

1/4 Tsp honey

2 1/2 Cups Plain Flour

1/2 teaspoon fine sea salt

1. In a pan, combine olive oil, minced garlic, thyme, rosemary, and the pepper. Place the pan over low heat and cook, give a few stirs, 5 to 10 minutes or until aromatic, but before the garlic browns and then set aside.

2. In a large bowl, combine the warm water, yeast, and honey. Stir the mixture to combine and let sit for 5 minutes.

3. Add 1 cup of the flour and a half of the herb and olive oil mixture to the bowl with yeast and honey. Stir a few time until the mix is moist. Let sit for another 5 minutes.

4. Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, dump on a floured surface and knead 10-15 times.

5. Put the dough to a large oiled bowl, make sure the dough is well oiled too and let rise for 1 hour.

6. Line a baking tray with paper and spread half the oil mixture on the paper. Put the dough on and spread that out and create the dimples in the bread and add the left of oil mix and add any extra toppings. Set aside for another 20 minutes to rise a little extra.

7. Pop it into the oven for 20-25 minutes and let it get golden brown.

Bon Appétit